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Perfect Blueberry Pie

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This must be the longest I’ve ever gone without posting a recipe!  Did you miss me?  I missed you!  I don’t really have an excuse, other than life getting hectic.

I have a treat for you since you’ve waited for so long with bated breath for my next recipe.  ;)  Well, ever since I’ve known my husband, he has sworn that his favorite pie is blueberry, but he’s never had one he liked.  How you could think something is your favorite when you’ve never liked it is beyond me, but it has always been my goal to make a blueberry pie that he could finally say, “Yes, this is the way I’ve always imagined a blueberry pie should taste!”

After handing him a slice of this pie, I indiscreetly watched him with bated breath for his reaction and was rewarded with a big, blue smile.  He finished the entire slice (in just a few seconds) before he said, “It’s perfect.”

This is a simple combination of berries, sugar, and a bit of lemon juice to offset the sweetness, in a flaky & buttery crust.  With something as naturally delicious as blueberries, you don’t need a lot of complexity to get a great taste.  Simplicity is key–you want the blueberry flavor to shine and it really does here.

Perfect Blueberry Pie
Printable recipe
Printable recipe with picture

1 recipe Perfect Pie Crust
2/3 cup granulated sugar
1/3 cup cornstarch
6 cups frozen blueberries
2 tablespoons lemon juice
Butter for dotting pie and brushing bottom crust
Milk for brushing pie and granulated sugar for sprinkling top

Make the crust at least an hour in advance so it is chilled beforehand. Roll out half the dough 1/8″ thick on a floured surface and line a pie plate, trimming the edges. Brush softened butter over the bottom and place the dish in the fridge. Place the oven rack on the lower 3rd of the oven and preheat to 425 degrees.

Mix together sugar and cornstarch. Don’t skip this step, as it gets the lumps out of the cornstarch & helps the pie consistency. In a large bowl, toss together the blueberries, sugar mixture, and lemon juice.  Pour mixture into the crust-lined pie plate and spread out evenly. Dot the mixture with little bits of butter here and there. Roll out the top crust on a floured surface and cover the pie with it. Seal & flute the edges. Brush the pie with milk, sprinkle with a little granulated sugar, and either poke holes or cut a design for venting.

Bake for 50 to 60 minutes or until the filling is bubbling. Remove the pie from the oven and set on a cooling rack to set up overnight before serving. Place in a box or paper sack if you wish, but do not put in an airtight container or cover with plastic wrap or the crust will absorb moisture from the filling and lose its flakiness. You want your pie to be able to breathe a little.  Serve with cool whip or vanilla ice cream.

Recipe source: adapted from The Cooking Photographer

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

42 responses »

  1. Beautiful pie Veronica! Hope you had a nice break. I know I really needed one.

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  2. Beautiful pie, Veronica! I agree, simplicity is best and that’s always a great feeling to conquer something your husband has been wanting forever. Perfect blueberry pie – check!

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  3. YUM! I love blueberries and I have been craving pie lately…which I usually crave in the colder months. This is probably a dumb question, but since blueberries are sold by weigh, how much is 6 cups? Would two pint thingies cover it?

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    • Sorry for the delay in response, Erin, for some reason wordpress keeps filing your comments under spam! That’s not a dumb question–there are about 2 cups in a pint so you’d need 3 pints to get enough blueberries. You probably would not need to cook the pie as long since the berries would be fresh instead of frozen, but I’m not sure since I’ve only made this using frozen berries.

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  4. I missed your posts! Great looking pie!

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    • I’ve missed yours too! Since I only check blogs I subscribe to by email, the only time I check yours is when you leave a comment so it’s been three weeks! I will be there soon.

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  5. Marina Castle Food Editor

    Veronica..The pie is beautiful! The picture is outstanding, you are so talented….

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  6. OMC! OH MY CUPCAKES IS THIS SCRUMPTIOUS LOOKING. YOU GO GIRL…DO YOU HAVE A BOYSENBERRY PIE ONE ALSO. WHERE DID THE BOYSENBERRIES GO????
    HAVE A BEAUTIFUL SUMMER, BERRY DAY.

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  7. I am so making this, this week. It looks delicious!! I love simple recipes such as this too :)

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  8. Blueberry pie is one of my favorites! Looks delicious!

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  9. That definitely looks insulin worthy! Drool . . .

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  10. Of course you made the Perfect Blueberry Pie…. could a Perfect Wife do anything but?

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  11. Pingback: Sesame-Maple Roasted Tofu and Noodles

  12. Literally never write anything on people’s blog… But I just wanted to say that was a level 10 perfect pie!!! Thanks girlie :)

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  13. Pingback: 25 Yummy Fruit Dessert Recipes

  14. jill bumgarner

    what size pie plate?

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  15. Hi Veronica, I made this pie (can’t wait to eat it) and just put it into the oven, but I just thought of a question. Since the blueberries are frozen, as they melt will the pie not turn out to liquidy?
    Thanks,
    Ryley

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    • If made as written, it does not turn out too liquidy as long as you let it cool completely before eating. I always wait overnight to let it fully set up. The first time I made it we ate it three hours later and it was liquid city! But still yummy. I hope it turned out well for you.

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  16. I made this pie last night. It took closer to 90 mins and I just tilted the plate and it appears to be liquid city. I followed the instructiins exactly. What do you think went wrong?

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    • Same thing happened to me. Made it a day in advance and it was very watery. All the cornstarch was sitting on the bottom. Help!!!!!

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  17. I also made this pie and waited till the next day to eat it..it was very liquidity…what did I do wrong?

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  18. Made this pie today, it was wonderful! Only let it set up for 4 hours and it was not soupy at all. Will definitely make this again. Thank you for the recipe

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  19. I followed your instructions to a T, and when I cut it the next day, it was a soupy mess. Your crust recipe is difficult to understand, so needless to say that didn’t come out well either. Would not make again.

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  20. This pie was delicious but very liquidy….even after letting it set for a day. I followed the recipe exactly. Maybe next time I’ll use fresh berries as opposed to frozen?? Very yummy though and the crust was amazing!

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  21. I wish I would of read the reviews before I made this pie. The picture looked amazing. I made this a day in advance and it was well cooled. Followed all instructions to a T and it was a soupy mess. I believe frozen blueberries are the problem. Maybe it should of read thawed or fresh blueberries. Problem was I made this for Thanksgiving and I make nice.pies all the time…so it was embarassing to say the least. Wont be making this again. Maybe you should take this recipe off pinterest so to not dissappoint anyone else.

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    • I’m sorry for your bad experience! Mine has always set up and I do use frozen blueberries and make it exactly as written. If you read the reviews you will see I’m not the only one who gets a good pie from this recipe. I do not know why some get a liquidy pie, though, it’s a mystery to me. I wonder if being at a different altitude could affect it. I have no idea as I’m at sea level. Are you?

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  22. Looks lovely! Is it okay to omit the lemon juice to avoid the sourness? Also, I’m baking a blueberry pie on Tuesday for a gentleman to pick up on Wednesday evening, is it okay for the pie to set out overnight two nights in a row…as his family will eat it on Thanksgiving day? Thanks so much……and ignore Nadia’s rude post, gracious.

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    • Was my reply rude? I was simply explaining what happened to my pie. Not trying to be rude. I would of liked to know before I went through all the trouble of making this pie. Then I wouldn’t of had to throw it out and risk the embarrassment it caused me serving it. I wasn’t being rude. Have you come up with a fix to this recipe? I will be glad to hear if someone else had better luck.

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    • The lemon does not make it sour at all but helps balance it to keep it from being over-sweet. But yes, you may omit. I would try it, however! And the crust on a 2-day old pie not be quite as flaky as a fresher one but it will certainly still be good. Sorry I got this reply to you so incredibly late, I hope you had a good experience.

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  23. Loved the simplicity of the Blueberry pie recipe but when I used 2 Tablespoons of lemon juice my pie was too tart. I’m planning on decreasing the lemon juice to 1 Tablespoon next time.

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